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Pepper Steak and Beer

© Richard T Curtin

If you read last month's article good for you, if you didn't go read it! In that piece I made a big deal about eating your veggies and being healthy. Well to continue in that vein I'm giving you my favorite recipe for Boston Pepper Steak Subs. There's vegetables in there, but let's not go overboard with the meat boycott.

I call these beauties Boston Pepper Steaks because that's where I first started making them back in the good old days of 1969. I had a job in a sandwich shop which was something out of a Hunter S. Thompson nightmare. The times were crazy the people were just nuts but the food was great! I wonder why?

When you make this sandwich be aware of two important items. 1. Go to a good meat market for the steak. 2. Get quality fresh rolls. Big, fat ones. Hollow them out a bit to have more room for the fillings.

The Beer
I'm not waffleing here, but you can use just about any beer you like to pair with the subs. A darker beer will definately complement the meat, while a lighter lager or pale ale will go with the mix as well. Experiment, I think you'll make these more than once! Try them with different beers. I'm going to have mine with a Dunedin Brewery Celtic Gold Ale. Dunedin Gold is a smooth, golden ale styled after German Alt beers. Lightly hopped, it is excellent paired with most dishes.

Boston Pepper Steak Sub
Serves 8

2 lbs. fresh sirloin,shaved thin*

1 large green bell pepper sliced in strips

1 large sweet red pepper sliced in strips

1/4 lb. fresh sliced mushrooms

1 large sweet onion sliced

1 teaspoons olive oil

cooking spray

8 slices good Provolone cheese

salt and pepper to taste

8 Fresh soft hoagie rolls, Make sure they're the fat ones so you can scoop out some space.
Saute peppers and onions in a teaspoon of olive oil until slightly browned. Add mushrooms and continue to stir until mushrooms are soft. Divide meat into 1/4 lb. portions. The steak can be cooked in a pan on the stove or in a cast iron skillet on the grill. Brown the meat in a pan with cooking spray, add about 1/3 cup of vegetable mixture in with meat and continue to stir until heated through. Top with one slice of cheese halved and continue to heat until cheese melts. Place in roll and enjoy!

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